rhubarb til i poobarb.

I missed you. Did you miss me? It's been a long time since we've hung out properly hasn't it. This time last year we were hanging out weekly and we were eating chana masala and spicy tlayudas. I'm going to make it up to you, do you like rhubarb? I flipping love it. 
Look at it! Ignore that I made this entire tart and now there's only half left. And I live alone so. There's that. I know rhubarb goes so well in pies and crumbles but with all the buds blooming and the birds squeaking, I'm not in the mood for heavy winter food, I want light flaky pastry, tender chunks of poached rhubarb and sweet toasted almonds. And ice-cream obvs.
Once you've poached the rhubarb, you end up with this incredible pink syrup too. Amazing as an ice-cream sauce, I'm dreaming of gin-based rhubarb cocktails now too. Hey, have you ever seen the film Stranger than fiction? I hung a mirror in my kitchen solely because of this scene
Aw. Ok so this tart, you know how sometimes when you cook for people and they say 'This must have taken you such a long time to make' and you're all 'oh no way, it was really simple', but really, you've been slaving away in the kitchen ALL DAY? Well this is the opposite, people will be all 'whoa', but you'll be all 'oh it was nothing!'. For real! You could even skip the making the pastry part and buy pre-made sweet shortcrust pastry, I swear I wouldn't ever tell and you'd have more time to arrange your place to look like you always keep it that tidy.

To make this special tart you'll need:
either, a pre-made pastry shell, pre-made shortcrust pastry, or to make pastry yourself, I like this recipe at the moment

About 6-8 decent sized sticks of rhubarb (like the thickness of almost a broom handle, not like a pencil)
1 cup granulated sugar
1/3 cup ground almonds
1/2 cup-ish of flaked almonds

That is IT. For real!
Once the pastry is baked you don't need anything else to go into the oven, so make it/roll it out and put it in your dish and bake it until it's golden brown. You might need to bake it blind for 10 minutes or so, then finish it off to colour it.

Once your pastry is ready, put it aside and put the sugar into a pan with 1 1/2 cups of water over a medium high heat. While that's heating, chop your rhubarb into thumb sized chunks.
Add them to the sugar water when it's started bubbling.
Keep an eye on it! It will quickly go from firm and stringy to soft and tender! When it starts to flake apart when you nudge it, start scooping it out with a slotted spoon and put it into a sieve, over a bowl.
Quite a lot of fluid will come out, but look how tender those pieces are. They completely melt in your mouth.
Pour the extra back into the pan and keep the heat quite high so that the remaining fluid reduces by about two thirds. It'll make the sweetest little sauce. 
While your rhubarb is cooling, spread the ground almonds out onto the base with your fingers, they do a good job of absorbing any residual liquid from the rhubarb so that the pastry doesn't get too soggy.
Use a spoon and carefully place the rhubarb all over the pastry base. (Keep an eye on your sauce!)

So yummy! Your sauce should have thickened up a bit by now and be pretty low down in the pan. Pour it into a container to cool down. Check out the amazing colour!
Now you don't even have to toast the almonds, you could just throw them straight on, but I like the flavour, so if you do too, just stick some foil on a baking sheet, throw the almonds on and sprinkle with a little sugar. Put them into the oven for a couple of minutes on a medium high heat. I'm serious, check them once a minute, they burn so easily! Then take them out, let them cool a little, then scatter over the rhubarb.
Seriously the easiest and prettiest tart ever.
I missed you all, I will try harder.
Japan, you, your people and animals are very much in my thoughts and heart.


eileen said...

Yay, new post! This looks awesome, perfect dessert for spring.

Kiersten said...

That's so pretty! I've actually never tried rhubarb before.

kickpleat said...

One, I LOVE how pink and pretty this dessert is. Yes, ready for spring! Two, I am so going to put a mirror in my tiny dark galley kitchen. Well, maybe my next kitchen if there's no window above my sink. Right now if I were to put a mirror, I'd get a great look at my boobs (it's a low space under cupboards only) which isn't as lovely as pretending there's a window around.

Serena said...

I LOVE rhubarb. In fact, I just made a rhubarb upside down cake (LOVELY) & have been meaning to blog about it...soon! I promise!

Your recipe looks AMAZING & I will definitely be trying it ...PRONTO

A-K said...

Rhubarb + almonds = my own personal heaven! That tart is all kinds of purty :)

morgandkim said...

i LOVE rhubarb too. def wanna try this. Thanks

Cesar said...

naomi! mouth watering, i love the pictures

Naomi Rose said...

Thanks eileen!

Kiersten you must try it, it's the fruit of the gods.

aw jeanette, boob mirror sounds like a pretty fun idea?! hahaha <3

Serena your cake sounds DIVINE

Thanks AK <3

Go for it morganandkim, let me know how it turns out!

Thanks Cesar you lovely <3<3

aDeLiNe said...

I missed you.
I love rhubarb.
I love Stranger Than Fiction.
I love those photos.
I love those colours.
I can smell rhubarb.
I am nuts.
I <3 you.

Siobhan said...

Wow this looks amazing! I love rhubarb but I hardly ever use it. I'm going to try this next week for sure, it looks so pretty as well. Stranger than fiction is a great movie! x

Si said...

Great recipe, thank you! I love bubbub (that's what my family always called it), so any chance to use it in a great recipe is welcomed.

Beautiful photography too :)

Liz said...

I LOVE Rhubarb. Holy yum. And of course we missed you, you dingbat<3

Franca said...

YUM! glad you're back!

Katie said...

Your tart looks amazing. I love rhubarb and it's just starting to come back from the winter. Your tart has gotten me so excited for rhubarb from the yard!

Gauri Radha गौरी राधा said...

Amazing photos!!!!

Gem said...

oh my god, this looks AMAZING! I haven't baked at all since I started living alone (going on 4 months now...) but you're inspiring me to start again...

Mihl said...

Welcome back! I cannot wait till rhubarb season! Here it hasn't started yet. That is a very pretty tart!

Erik said...

Back with a bang! Delicious photos, too.

Debra said...

Yummy!! It looks delicious, and the photos are amazing.
I'm craving some of this now~

Thanks for sharing!

Blessings, Debra
Raw Vegan Diet

henzy said...

i've never had ruhbarb before. this makes me want to try

Dr. Patrick Lewis said...

I love rhubarb when I can get it and will be trying this out very soon! Thanks!!

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wishful nals said...

mmm, officially salivating!

InALittleMinute said...

LOVE rhubarb~! nice to see you back

vegan.in.brighton said...